Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours
Author:
Affiliation:
1. Department of Food and Human Nutritional SciencesUniversity of Manitoba Winnipeg Manitoba Canada
2. Department of Food EngineeringHatay Mustafa Kemal University Antakya Hatay Turkey
Funder
University of Manitoba
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12989
Reference46 articles.
1. Akibode S. &Maredia M.(2012). Global and regional trends in production trade and consumption of food legume crops.
2. Functional Characteristics of Extruded Blends of Whey Protein Concentrate and Corn Starch
3. Extrudate Cell Structure-Texture Relationships
4. Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates
5. Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates
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